Research Line: Food Quality Management

This line of research aims to study the implementation and applied implementation of food quality management systems, as well as the evaluation of physical-chemical and microbiological quality control of products, in addition to the control points of activities in the food industry. .

Associated projects

- Microbiological control of pathogenic and spoilage microorganisms in the food industry: aims to provide technical-scientific support for the control of microorganisms related to Foodborne Diseases and food spoilage. Highlights include projects to determine the shelf life of food products for the food industry, new forms of sanitation and validation of protocols for determining pathogens and deteriorants. Projects in partnership with large industries in the meat processing sector.

- Process Control and Optimization in the Food Industry: aims to use statistical process control tools, mathematical modeling and experimental planning to study process line parameters to control and optimize food production. Projects in the animal products industry and start-ups for automatic control of critical control points stand out.

- Study of traditional and cultural foods: aims to study the quality of ingredients and traditional and cultural foods from Rio Grande do Sul, with a view to promoting their consumption, improving the quality of products produced and better understanding consumer behavior towards your purchase. Projects with yerba mate and colonial and mountain cheese are rejected, mainly focusing on sensory aspects and consumer behavior. Projects in partnerships with herb producers and family cheese factories in Rio Grande do Sul.

Research Line: Development and innovation of products and processes in the food industry

This line of research emphasizes applied research for the study and innovation of processes and product development, developing and improving production projects in the food industry.

Associated projects

- Biotechnology for food production: aims to develop research based on fermentation processes with different microorganisms to improve quality, develop and maximize high-quality products for the food industry. Projects for the production of craft beers, wines and sparkling wines, yogurts and cheeses stand out. Projects in partnerships with industries in Vale dos Vinhedos and microbreweries in Rio Grande do Sul.

- Development of Products from Food Waste: aims to develop research with peels, stalks, seeds and leaves of ingredients of plant origin for human consumption. The focus is the study of the impact on physical-chemical, sensorial and technological properties of food waste flours in different formulations for industrial and gastronomy/culinary applications. Projects with grape skin flour stand out in this project, with work also involving apple and blackberry juice pomace.

Projects in partnerships with juice industries in Vale dos Vinhedos and juice and pulp industries in the Serra Gaúcha region.